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Raspberry & Rose Mousse Cheesecake by Nielsen-Massey

  • Total Time

    30m
  • Serves

    6


This delicately flavoured cheesecake would certainly wow your guests at a dinner party.

Method

  1. Crush the biscuits with a rolling pin to fine crumbs and combine with the melted butter. Divide between the bases of 6 glasses and place in the fridge to set.

  2. Place the egg white and sugar into a heatproof bowl and set over a pan of simmering water. Whisk for 5 minutes or until the mixture reaches medium peaks. Remove from the heat and allow to cool.

  3. Place the raspberries (reserving 6 for decoration) into a large pan with the rose water and 3 tbsp water. Cook the raspberries over a medium heat, until they begin to soften, about 3-4 minutes.

  4. Remove from the heat and mash the berries using a fork or masher. Sieve to remove the seeds and set aside to cool completely.

  5. In a separate bowl, whip the cream until smooth and thickened. Gently fold the cream into the egg white mixture, then add the cooled raspberry puree and continue to combine with gentle folding actions.

  6. Spoon into 6 separate glasses and chill for at least 2 hours, or until set. Use the reserved raspberries or a rose petal to decorate the top of each pudding.

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We are currently reviewing the account section of Baking Mad which means you will no longer be able to sign in or create a new account on the website for the foreseeable future.
You can still browse the site and view our delicious recipes (you can even print them or email them to yourself so you have them to hand).
We apologise for any inconvenience this may cause.

We are currently reviewing the account section of Baking Mad which means you will no longer be able to sign in or create a new account on the website for the foreseeable future.
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